I CAN MAKE BACON!
After getting some input from friends and other bloggers, I decided that cooking bacon in the oven was the only way I haven't tried, therefore worth a shot. One friend left a comment on my post. I researched (google) and found some other suggestions for how to make bacon in the oven.
The Kitchn.com , Foodess.com, and Culinary Arts About.com all had similar instructions but each offered an extra tip or change. I wondered if each little change would make a difference. I used a combination of all three instructions, along with some other suggestions I found on the web. Here is what I learned:
- Some suggest using high quality bacon
- Some suggest using a rack (foodess.com)
- Time varied from 15-20 minutes
- Look for bubbles. (great photo illustrations at the kitchn)
- Oven temperature varied from 375 - 425 degrees)
The Bacon Test
I used two different brands of bacon. I put most of it directly onto a foil lined roasting pan. I did this because it has a higher lip than a cookie sheet. I was very concerned about splatter. I thought the higher lip may help catch more grease "pops". I put two of the slices on a wire rack.
Oven Temp 400°F (IMPORTANT: See directions on About.)
I set the timer for 17 minutes. I came back at 17 minutes and did the bubble check .
On the rack, you can see that the Center Cut Bacon pretty much burned! The bacon on the rack was a little under done (but my daughter would like it), and the bacon on the left, was PERFECT!
After it cooled, you can see the results better. I think the cheaper, store name brand tested the best. It also had the best feel, slightly crispy, but a tad soft. The center cut did not have enough fat in it, I suppose. I tried, on another day, to reduce the cooking time, but it was still a little too crunchy for my taste.
I tried another brand: Black Label Original, to see if the brand name made a difference.
It did not.
Brand doesn't matter, cut and slice thickness MATTERS.
"Original" bacon cooked in the oven at 400°F for 18 minutes makes perfect bacon.
(Don't forget to click on the link to get exact directions.)
Now, My BIG QUESTION:
Does cooking bacon in the oven make a mess? What about splatter?
Everyone I asked said, "No."
WRONG! I am sorry to say that it DOES splatter, it does leave grease spots on the bottom of your oven, and on the glass door. I know. I tested that also. I wish I could show you proof, but it was too difficult to get the right shot with a camera. The lighting is too bright or dark. I could not document the inside of the oven.
I did get these two before and after shots of the glass door. These spots were also on the bottom of the oven.
Will I still use the oven to cook bacon? Absolutely! I'll just have to clean my oven more often.
More on that one Tuesday.......
Linking up at these great parties!
You're Gonna Love It Tuesday
All My Bloggy Friends